The Recipes

Watercress Panzanella Salad with Peach Vinaigrette

Happy holidays if you're celebrating!  If not, enjoy the peace and quiet and make yourself a nice meal.  This was a great way to start off my treat-myself dinner.

Note: you can easily swap out frozen peaches or even canned.  They were picked at the height of freshness.

Watercress Panzanella Salad with Peach Vinaigrette

Serves: 1     Time: 15 minutes     Difficulty: Not at all

INGREDIENTS:

- 1 peach

- 1 c. crusty bread cubes

- 1/2 shallot, diced

- 1 c. watercress, cleaned

- 1 T. champagne vinegar

- 1 tsp. peach preserves

- olive oil

- salt

- pepper

DIRECTIONS:

Preheat the oven to 400 degrees.  Toss the bread in olive oil, season with salt and pepper, and scatter them on a baking sheet.  Bake in the oven until toasty and brown; approximately 10 minutes.

While the bread toasts, whisk together the preserves and vinegar.  Slowly whisk in 1 T. of olive oil.  Season with salt and pepper and set aside.

Plate the watercress and bread.  Slice the peach and add the slices and shallot to the plate.  Drizzle with the reserved vinaigrette.